How to Use Fresh Cacao Fruit?

Fresh cacao fruit packed with iron, magnesium and antioxidants tastes so far away from chocolate you are used to eat in chocolate form. The white cacao fruit pulp surrounding the beans is pretty delicious when blended in smoothies or raw cakes, it has a wonderful complex fruity flavor, sweet and tart, with hints of citrus. But when people make commercial chocolate, they discard the pulp and only use the beans. If you have cacao fruit, you can enjoy the fruit pulp and cacao beans together. Do not waste it!
You can also make cacao juice from the pod, it doesn’t have an intense chocolate taste. It tastes zestier and more floral.

Cacao Fruit Banana Smoothie

6-7 pieces whole cacao (with the white pulp) from the pod
1 cup frozen banans
1/8 tsp cinnamon powder
A pinch of pink himalayan salt

1. Place everything in a high speed blender. Blend everything. Consistency should be thick and somewhat hard to blend, use tamper if necessary. 
2. Top with raw cacao nibs from the pod, sliced bananas, coconut chips or any toppings you like. Enjoy!